Spiced Persimmon Bread
 

Spiced Persimmon Bread

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A slice of this spiced, nutty persimmon bread is delicious, especially with your favorite cup of coffee or tea. Feel free to use any of your favorite dried fruits, nuts, or even fresh cranberries in the recipe. The liquor gives it a special zing!

SERVING SIZE

makes 1 9-inch loaf

INGREDIENTS

2 ripe Hachiya persimmons (yields 1 cup puree)

1 ¾ cups flour

¾ teaspoon salt

1 teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon ground ginger (optional)

½ teaspoon cinnamon

½ teaspoon ground nutmeg

1 ¼ cup sugar

½ cup unsalted butter, melted and cooled to room temperature

2 large eggs, lightly beaten

1/3 cup bourbon or whiskey (we used Jack Daniels Whiskey)

1 cup walnuts or pecans, chopped

1 cup dried or fresh fruits, diced (apricots, cranberries, dates or raisins) (optional)

Raw or Turbinado sugar for garnish

 

INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease, then line a 9-inch loaf pan with parchment paper on the bottom.

Peel and remove the stem from the persimmons, place them in a bowl of a food processor or blender, and puree until smooth. Set aside.

Sift the flour, salt, baking soda, baking powder, ginger, cinnamon, nutmeg and sugar together in a large mixing bowl.

Make a well in the center, then stir in the melted butter, eggs, liquor and persimmon puree.  Fold in the nuts and the fruit (if using).

Sprinkle the top with Turbinado sugar for a crispy finish.

Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.

  PRINT VERSION

vegetable plate

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